CHERRY CHEESE CAKE
White chocolatewith caramelised almond infused crust
- 80 g Digestive cookies
- 80 g Almond flakes (toasted)
- 50 g Brown sugar
- 80 g Emborg Butter
- 17 g (1 pca) Egg yolk
Yield - 307 g
Black cheery jam reduction
- 300 g Cleaned and pitted cherries (frozen)
- 150 g Black cherry jam
- 70 g Brown sugar
- 60 g Balsamic vinegar (optional)
Yield - 300 g
White chocolate cheesecake mixture
- 450 g Emborg Cream Cheese
- 200 g Sugar granulated
- 180 g Eggs whole
- 60 g Egg yolks
- 300 g Emborg Whipping Cream
- 200 g White chocolate
- Vanilla essence as neede
Yield - 1390 g
Method - Crust
In a pan with a heavy duty bottom, make a “caramel” of the brown sugar using some water and a pastry brush to avoid burning the sugar. As soon as the caramel is ready, it should not be entirely liquid due to the brown sugar, add the almond flakes.
Mix and pour onto a tray lined with parchment and allow the caramel to set. Crumble coarsely.
In a bowl mix the digestives, brown sugar, butter and the almond/caramel. Add the egg yolk and mix until the mixture is adhesive but not too smooth.
Press into a prepared cake ring and bake at 180 degrees celsius for 7 - 9 minutes. Allow to cool before topping with the cream cheese mixture.
Method - Black cheery jam reduction
Add all ingredients to a pot and bring to a simmer over low to medium heat. Using a heat proof spatula, keep stirring the mixture as it reduces and thickens.
The mixture should reduce to nearly half volume before it is ready to use and can be kept stored in chilled conditions for up to 3 weeks.
Method - White chocolate cheesecake mixture
In a pot heat the whipping cream to a near boil and add the chopped white chocolate. Stir this off heat until the mixture is combined with no pieces of chocolate un-melted.
Keep this mixture warm to the touch - 40-50 degrees.
In the bowl of a mixer fitted with a paddle attachment, mix the cream cheese, sugar, eggs, egg yolks and vanilla essence.
Mix this on low speed until near combined - avoid generating air formation in this mixture by mixing at low to medium low speed.
Pour in the still warm cream-chocolate mixture and continue mixing at low speed. Be sure to use a rubber spatula to scrape down the sides of the bowl while mixing before and after.
Pour the mixture through a sieve to ensure a smooth batter. Allow this batter to rest 1 to 12 hours before pouring over the cooled crust.
Pour in a 2 cm thick layer over the crust. Then add spoonfuls of the cherry mixture. The thick part of the mixture will drop to the bottom leaving the thinner part of the mixture to create “swirl” patterns in the cheesecake mixture.
Pour in one more of cheesecake batter and repeat with the cherry reduction. This process should be repeated 3 times depending on mould height.
Bake the cheesecake in a water bath at 130-140 degree Celsius pre-heated oven. The cake will settle according to cake size after 75 minutes up to 90 minutes.
Allow cake to cool fully - even pre-freeze it - to be able to cut even slices for serving.
Use left-over cherry reduction and caramelized almond flakes for serving.